Picadillo Stuffed Peppers in Slow Cooker

1 (26-ounce) jar no-salt-added or regular marinara sauce
1 tablespoon red wine vinegar
½ teaspoon cumin
¼ teaspoon cinnamon
4 medium green bell peppers
10 ounces ground lean lamb
1 small zucchini, diced
½ cup quick-cooking barley
⅓ cup finely chopped onion
¼ cup raisins

In a large bowl, combine marinara sauce, vinegar, cumin and cinnamon.

Spoon 1½ cups mixture into a 4-quart or larger slow cooker. Slice off top ½ inch of peppers; seed peppers and reserve tops.

Add lamb, zucchini, barley, onion and raisins to remaining sauce; mix well.

Evenly spoon mixture into peppers (pack filling if necessary); replace tops. Stand upright in cooker.

Cover and cook on low 5 to 6 hours or until tender and when internal temperature of filling is 165 degrees. Serve with sauce.

Serves 4.